Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian Times.

(Note: This dish, though not fried, represents the oil.)

In large nonstick skillet, heat oil over medium heat. Add garlic; saute 1 minuate. Increase heat to medium-high; add spinach. (If skillet is too small, add spinach in two batches; cooking down first batch before adding more.) Sprinkle vegetable broth powder and raisins over spinach if using. Saute until spinach wilts. Add a sprinkling of water to skillet if needed.

Serving tip: On serving plate, ring individual couscous timbales with spinach for an attactive presentation.

Per 1-cup serving: 54 cal; 3g protein; 3g fat; 6g carb; 0 chol; 75mg sod; 2 g fiber, vegan